Tangy and Crunchy Vegetable Bibim Mandu (Spicy Mixed Dumplings)
How to Make Delicious Bibim Mandu with a Zesty Sweet and Sour Sauce and Fresh Vegetables
On those humid days when you’re craving something refreshingly tangy and sweet, this Bibim Mandu is the perfect answer! We’ve combined tender dumplings with a vibrant mix of fresh vegetables and a mouthwatering spicy, sweet, and sour sauce.
Main Ingredients- 1/4 head cabbage (thinly sliced)
- 1/5 carrot (thinly sliced)
- 1/4 onion (sliced as thinly as possible)
- 10 perilla leaves (washed and thinly sliced)
- 6 frozen dumplings (dumplings of your choice, flat or regular)
- Vegetable oil (for frying dumplings)
Spicy Sweet and Sour Bibim Mandu Sauce- 0.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp vinegar
- 1 Tbsp sugar
- 1.5 Tbsp oligodang (corn syrup) (for shine and added sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp vinegar
- 1 Tbsp sugar
- 1.5 Tbsp oligodang (corn syrup) (for shine and added sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
Cooking Instructions
Step 1
First, wash the cabbage thoroughly and pat it dry. Then, thinly slice it into long, fine shreds. Slicing it thinly is key to achieving a pleasant, crisp texture.
Step 2
Next, wash and peel the carrot. Slice it into thin, long shreds, similar in thickness to the cabbage. The bright orange color of the carrot will make your dish look even more appetizing.
Step 3
Wash the onion and perilla leaves. Slice the onion as thinly as possible. For the perilla leaves, roll them up tightly before slicing thinly; this helps them absorb the sauce beautifully and adds a wonderful aroma. Don’t skip the perilla leaves – they truly elevate the flavor! (Highly recommend perilla leaves!)
Step 4
Now, let’s prepare the star of our Bibim Mandu: the sauce! Once all your fresh vegetables are prepped, combine the gochugaru, minced garlic, gochujang, vinegar, sugar, oligodang, and sesame oil in a bowl. Mix everything well. For an extra layer of complex sweet and tangy flavor, you can add a splash of maesilcheong (plum extract), but it’s delicious even without it.
Step 5
Place all the prepared vegetables into a large mixing bowl. Pour the prepared sauce over the vegetables. Gently toss and mix everything with your hands until the vegetables are evenly coated with the sauce. This seasoned vegetable mixture is incredibly versatile – it’s even amazing when mixed with chewy jjolmyeon noodles! This magical sauce can be used in many other dishes.
Step 6
It’s time to cook the dumplings. If you’re using flat dumplings, you can fry them until crispy. However, for a softer texture today, heat a generous amount of vegetable oil in a pan and fry the dumplings until they are golden brown. Once they’re partially cooked, quickly cover the pan with a lid and add about 1-2 tablespoons of water. Let them steam for 1-2 minutes to ensure they are cooked through and wonderfully moist inside. Be ready to cover the pan swiftly to avoid oil splatters!
Step 7
Finally, artfully arrange the well-mixed vegetables and the steamed dumplings on a plate. You’ll have a visually appealing and incredibly delicious Vegetable Bibim Mandu that’s sure to awaken your appetite with its delightful spicy, sweet, and tangy flavors!
